Golden Lemon-Olive Chicken with Pine Nut Couscous

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This was pretty good. I did like the Drop Biscuit Chicken Pot Pie better though.

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Meyer lemons must be the secret. I used organic (not by choice where I liveand it was WAY too much. The olives compensated for salt but it was just a so so dinner.

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My husband and I loved this recipe! It's got a great tanginess to the taste the chicken and sauce is really good over the couscous.

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I wouldn't make this recipe again. I only used 1/2 of the lemons it called for and it was too much. The olives added nothing to the flavor either.

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My husband and daughter just had seconds of this recipe and loved it. The toasted pine nuts, mint and parsley added that little zip to the couscous. I served the lemon-olive chicken actually over the couscous and did a side of Swiss Chard which complimented the other flavors. The sauce for the chicken is delicious. Make sure not to use a bitter green olive. Whole Foods has a delicious, pitted green olive that I used for the olive ingredient. I took most of the lemon slices out and just used them for flavoring the sauce.

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It was just okay for my husband and me. It wasn't bad, but it wasn't amazing either. I would definitely slice the lemons very thin or you might get some pretty bitter pieces. I wasn't able to find meyer lemons, so I used organic ones and added a little honey to compensate. I love Rachael, but don't think I'll be making this one again.